R and I consume a lot of yogurt. So the next logical DIY project seemed to be "Make yogurt" especially after we went on a culinary shopping spree when my uncle was in town and I spotted a yogurt maker.Here are the results:
Using the Salton YM9 1-Quart Yogurt Maker
manual directions yielded:
- Liquid
- Lumps
- That gross watery stuff on the top of yogurt that everyone pours out
Using the 101 Cookbooks yogurt recipe yielded:
- Very thick
- Tart
- I mean so thick that it's a terrible combination if you're having problems with your mucus membranes
- Great yogurt
101 Cookbooks...this stuff is good especially when you combine it with the homemade muesli recipe and drizzle it with agave nectar. The difference here? 2% milk, milk powder, and incubation for 9 hours. Now I need to figure out how to get the silky factor in...otherwise YU-UM.
What a great little machine. BTW, thinking of 101cookbooks (love it), for Easter I'm going to whip up a batch of those carrot cake cookies she posted last week or so and morph them into whoopie pies with a cream cheese filling. Sweet...
ReplyDeleteI am not clear on whether you are knocking it or praising DIY yogurt making. We have a Waring Pro yogurt maker and after 50 gallons or more of making yogurt, we have yet to have a failure. It is the only one with thermostatically controlled temperature.
ReplyDeleteAnd we add 1 cup of powdered dry milk to every quart and culture with a combination of Activia and Bulgarian cultures and the result is wonderful.
We are so happy we started a website: http://mryogurt.info/
The website lists all the different yogurts we have made and what we think of them.
Bill